The dehydration effect on the quality and nutritive value of pea puree
1987
Miskovic, P. | Bardic, Z. | Miskovic, D. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
Drying of the pea puree was carried out in the laboratory spraydrier "Anhydro" and in a vacuum drying condensation combinet. The results indicate that dehydratation in both types of equipment quantitatively changes the relation among chemical constituents of puree and causes a greater or smaller degradation of ascorbic acid and B-carotene. During spray-drying the loss of fat and total acids content is noticeable. In the mentioned procedure the raw protein, total mineral, total and non-reducing sugar contents were increased, while monosaccharide, celullose and other complex carbohydrate contents were decreased in powder. On the contrary, during the drying procedure in the vacuum condensation cabinet, total acidity was increased and the loss of protein and fat was quite insignificant. The total mineral content was almost the same as in raw material and the increase in monosaccharides was very pronounced. The great degradation in vitamin C and B-carotene contents was established in the spray drying procedure, which is opposite to the results obtained by vacuum drying. Rehydratation powder values as well as the reconstitution coefficients indicate that in both types of equipment qualitative chemical changes occurred. The powder nutritive value is also decreased. The vacuum drying procedure is undoubtedly more suitable than spray drying procedure.
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